Derek_Marsh
TVWBB Super Fan
Wow! Been a while since I have been here and doing something. Been busy and no time to get anything posted. So here are a few of my last cooks!
A couple of weeks ago, I did up two whole chickens on the Performer. Sitting rubber and ready to go. Home made rub, don't remember what was in this one:
No action shots for this cook, unfortunately, as it was very dark and super cold! Little time spent outside that night, I can tell you for sure!!
While the chickens were going on the Performer, I also had 2 slabs of bacon that was cured the week before. Put these on the WSM around the same time with lump and both Hickory & Pecan wood:
So after a while, I checked thew birds and all was good. Finished up and we downed them No plated pics, sorry. Was still freezing from getting them off the Performer and everyone was super hungry. But here are a few breast pices that were left. Used these in a veggie stir fry a couple of nights later. Were even better that time!!
And then the bacon was done a couple of hours later:
One piece is still sitting in the freezer awaiting to be used. The other was left to mellow in the fridge for a few days and then I cooked up a few thicker slices:
And here is what I used those slices for:
Absolutely fantastic BLT sandwich! One of my favorite way to have bacon.
And then, onto last nights cook, while turning off the so called football game..........
Did up some breasts and drums on the Performer. All were brined for a few hours in apple juice, garlic, bay leaf, lemon juice and S&P and a touch of soy sauce. Drums were rubbed with a mix of brown sugar, S&P, garlic powder, coriander, cumin, paprika & celery salt.
On the Performer after about 30 minutes:
After about another 20 minutes, I checked the temp and all was good for both of them. So then added some nice grill marks to the breasts:
And then to the drums:
cont'd........
A couple of weeks ago, I did up two whole chickens on the Performer. Sitting rubber and ready to go. Home made rub, don't remember what was in this one:
No action shots for this cook, unfortunately, as it was very dark and super cold! Little time spent outside that night, I can tell you for sure!!
While the chickens were going on the Performer, I also had 2 slabs of bacon that was cured the week before. Put these on the WSM around the same time with lump and both Hickory & Pecan wood:
So after a while, I checked thew birds and all was good. Finished up and we downed them No plated pics, sorry. Was still freezing from getting them off the Performer and everyone was super hungry. But here are a few breast pices that were left. Used these in a veggie stir fry a couple of nights later. Were even better that time!!
And then the bacon was done a couple of hours later:
One piece is still sitting in the freezer awaiting to be used. The other was left to mellow in the fridge for a few days and then I cooked up a few thicker slices:
And here is what I used those slices for:
Absolutely fantastic BLT sandwich! One of my favorite way to have bacon.
And then, onto last nights cook, while turning off the so called football game..........
Did up some breasts and drums on the Performer. All were brined for a few hours in apple juice, garlic, bay leaf, lemon juice and S&P and a touch of soy sauce. Drums were rubbed with a mix of brown sugar, S&P, garlic powder, coriander, cumin, paprika & celery salt.
On the Performer after about 30 minutes:
After about another 20 minutes, I checked the temp and all was good for both of them. So then added some nice grill marks to the breasts:
And then to the drums:
cont'd........
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